Learn Knife Skills at LCI
Louisiana Culinary Institute 10550 Airline Highway, Baton Rouge, Louisiana 70816

That poor tearjerker of an onion is powerless beneath the blade of a great chef's knife, a tool you should keep sharp and polished in your kitchen ... and one with which to take great care. (Augh!) The highly trained chefs at the Louisiana Culinary Institute will lead a Knife Skills with Vegetables and Proteins course this spring, preparing the individual to handle kitchen knives safely and use them proficiently with continued practice. Hands-on learning and discussion will cover the following topics: The Knife (different types, parts, uses and how to properly hold); Classical knife cuts (including practice with vegetables); Chicken fabrication; Fish fabrication.
Each student will receive professional instruction by LCI's American Culinary Federation Certified Chefs. All the necessary items will be provided, including food, state-of-the-art facility, products, equipment, classroom, LCI apron, towel, pen, measurement card, and recipe booklet. Classes will run once a week for 3 hours. This class will offer a certificate of completion after a mini practical and could be used as credit into one of LCI’s programs.
The class is geared toward passionate home cooks; potential culinary students; employers wanting their culinary team to receive additional culinary training; and anyone who wants to put Band-Aid out of business.
Classes will be held each Tuesday, from April 24—May 15, from 6 pm–9 pm. Ages 16 years or older. Register at lci.edu/adult-learning-culinary-classes.